PHO-FLAVORED RIBEYE RICE BOWL RECIPE BY TASTY
Here's what you need: O Organics jasmine rice, O Organics Beef Flavored Pho Broth, kosher salt, O Organics soy sauce, fish sauce, O Organics honey, O Organics garlic cloves, O Organics cinnamon, kosher salt, rice vinegar, O Organics boneless ribeye steak, canola oil, hoisin sauce, O Organics cremini mushrooms, O Organics rainbow baby carrots, O Organics baby bell peppers, bean sprout, O Organics eggs, O Organics chives, O Organics basil, O Organics mint, lime, fresh thai chili peppers
Provided by Albertsons
Categories Lunch
Yield 2 servings
Number Of Ingredients 23
Steps:
- Pho rice: In a small saucepan with lid, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.
- Marinated ribeye: In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar. Prick holes in the ribeye with a fork and place in marinade for 20 minutes, flipping once after 10 minutes.
- In a medium cast iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.
- Rice Bowl: In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.
- Slice the rested steak on a bias as thin as possible.
- In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.
- Garnish with chives, basil, mint, lime, and Thai chili peppers.
- Enjoy!
Nutrition Facts : Calories 1333 calories, Carbohydrate 121 grams, Fat 61 grams, Fiber 8 grams, Protein 75 grams, Sugar 64 grams
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